Snowball Rock Cakes
Preparation time: 15 minutes
Cooking time: 12 minutes
Ingredients:
75g unsalted butter
175g self raising flour
1 tsp mixed spice
50g Tate & Lyle Light Brown Soft Sugar
50g dried cranberries
50g ready to eat apricots, chopped into small pieces
1 tbsp Lyle’s Golden Syrup
1 large free-range egg
2 tbsp milk
175g self raising flour
1 tsp mixed spice
50g Tate & Lyle Light Brown Soft Sugar
50g dried cranberries
50g ready to eat apricots, chopped into small pieces
1 tbsp Lyle’s Golden Syrup
1 large free-range egg
2 tbsp milk
Butter cream:
50g unsalted butter,
softened
100g Tate & Lyle Fairtrade Icing sugar
2 tsp milk
100g Tate & Lyle Fairtrade Icing sugar
2 tsp milk
Method:
Preheat the oven to 180C/160Cfan/gas 4.Grease a baking sheet.
Cut the butter into small pieces and put into a bowl with the flour. Rub together with your fingertips until the mixture looks like fine breadcrumbs. You can also do this in a food processor.
Stir in the spice, Tate & Lyle light brown soft sugar and dried fruits and mix. Now add the Lyle’s Golden Syrup , egg and stir in enough milk to make a stiff dough. Place heaped teaspoons on the baking sheet and bake for 12 minutes until golden brown. Transfer to a cooling rack. When cold dust with icing sugar.
To make these Rock cakes look like snowballs, sandwich together with butter cream. Beat the butter, Tate & Lyle icing sugar and milk together until smooth and then using a small palette knife spread a little on half of the rock cakes and place another on top. Dust with icing sugar when assembled
Tip: Look out for ready chopped apricots. If using whole ones it is easier to snip them with scissors into small pieces than cutting them with a knife.
